breakfast · dessert · Gluten-free · Recipes · snack · Vegan

Moist one bowl vegan gluten-free banana-walnut bread (GF, vegan)


I woke up this morning with an uncontrollable urge to bake. And thank goodness for that, because nothing beats the mouth-watering sweet smell of banana bread baking in the oven.

I’m no Nigella, so this isn’t a feeling that strikes me regularly. But maybe because it’s aย  public holiday week here in China because of the Lunar New Year (happy year of the pig by the way!) and because J and I were heading out for a long wintry walk across the city that afternoon, carbo-loading on something comforting seemed like the perfect thing to do.

Banana bread holds a special place in my heart. One of those bad boys toasted with a side of coffee was my go-to snack before and between heading to classes as a university student in Sydney. Sitting at the campus cafe, reading the paper while nibbling that piece of gooey comfort, little did I know that half a dozen years later I’d be in Beijing baking up my own version.

Lots have changed since then. Firstly, my significant other is a celiac, and secondly, my metabolism is not today what it was when I was 21 (early-thirties can I get an Amen!) Thirdly, I’m thankfully much more conscious of the things I put into my body. So here’s my gift to you, a recipe for a banana-walnut loaf with all delicious moist sweet chewy goodness, and a less of the pre-packaged bad:

Moist one bowl vegan gluten-free banana-walnut bread (GF, vegan)

Makes one loafย 
Tags: Gluten free, vegan, breakfast, snack, dessert


  • 4 medium-sized or 3 large ripe bananas
  • 4 tbs agave syrup
  • 1/4 cup brown sugar
  • 1/2 tsp ground cinnamon
  • 4 tsp baking powder
  • 3/4 tsp salt
  • 3 tbs melted coconut oil
  • 3/4 cup of coconut milk (orย  use another dairy-free milk)
  • 1/2 tsp pure vanilla extract
  • 1 psyllium husk ‘egg’ (1 tbs psyllium husk whisked together with 4 tbs water)
  • 1 cup of buckwheat flour
  • 1/2 cup almond flour
  • 1/2 cup gluten-free oats
  • 1 cup gluten-free flour (I use Bob Red Mills)
  • 3/4 cup of walnuts chopped into small pieces


  1. Preheat over to 170 degrees Celsius (about 338 Fahrenheit)
  2. In a large bowl mash up the bananas, add the coconut milk, vanilla extract, cinnamon, salt, agave, brown sugar and coconut oil and psyllium husk ‘egg,’ and give it a good stir
  3. Add the baking powder and stir
  4. Add all gluten-free flour, buckwheat, almond, oats and mix
  5. Stir in the walnuts
  6. Pour into a bread baking tin
  7. Bake for 1 hour – or until it’s golden brown and cracking across the top
  8. Let cool and serve!

This will keep in the fridge in an air-tight container for a few days, or (in the highly unlikely scenario that they’re not gobbled up in that time)ย  you can slice them up and freeze them for a longer period.

Tried this recipe? Let me know what you think in the comments below!